Beef 101 Brochure

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Dan’s Prize is proud to †‡Ž‹˜‡”–Š‡ϔ‹‡•–‹„‡‡ˆ to our customers. With ƒ›†‹ˆˆ‡”‡–…—–•ƒ† ‰”ƒ†‡•‘ˆ„‡‡ˆƒ˜ƒ‹Žƒ„Ž‡ǡ‹–ǯ• ‹’‘”–ƒ––‘Šƒ˜‡ƒ„‡––‡” —†‡”•–ƒ†‹‰‘ˆ–Š‡‘•– …‘‘Ž›—•‡†–‡”•ǡ–Š‡ ƒŒ‘”’”‹ƒŽ•ǡƒ†–Š‡ general production process. •‹†‡ǡ›‘—ǯŽŽϔ‹††‡–ƒ‹Ž• ‘–Š‡˜ƒ”‹ƒ„Ž‡•–Šƒ–ƒˆˆ‡…– „‡‡ˆ“—ƒŽ‹–›ƒ†’”‹…‹‰ƒ• well as an illustrated guide –‘‡ƒ…Š…—–‘ˆ„‡‡ˆǤ…‡ ›‘—Šƒ˜‡–Š‡„ƒ•‹…•‘ˆ„‡‡ˆǡ you’ll have the knowledge to determine the right product ˆ‘”›‘—”‘’‡”ƒ–‹‘Ǥ

Grade is an important measure of the quality of beef. The USDA assigns beef grades based on the degree of marbling and maturity of the beef. Making The Grade USDA Prime • The highest quality beef grade Ȉ„—†ƒ–ƒ”„Ž‹‰ˆ‘”‡Šƒ…‡†ϐŽƒ˜‘”

‡˜‡”ƒŽˆƒ…–‘”•‹ϐŽ—‡…‡–Š‡“—ƒŽ‹–› and price of beef products including: • GRADE – what part of the animal the beef is †‡”‹˜‡†ˆ”‘ • COOK – –Š‡Ž‡˜‡Ž‘ˆ†‘‡‡•• • MARBLING – • PROCESS – the production method by which the product is made PRICE & QUALITY DETERMINANTS the USDA’s method for grading beef the ratio of fat present in the meat the method used to pack for shipping • CUT – • PACK –

• Tender, juicy • Limited supply USDA Choice • High quality, with slightly less marbling than USDA Prime • Tender, juicy Ȉ‹†‡Ž›—•‡†‹”‡–ƒ‹Žƒ†ˆ‘‘†•‡”˜‹…‡ USDA Select • Leaner than Prime or Choice • Tender, but with less marbling Ȉ‹†‡Ž›—•‡†‹”‡–ƒ‹Žƒ†ˆ‘‘†•‡”˜‹…‡ No Roll • Does not meet the criteria for Prime, Choice or Select • Usually older, mature cattle • Lower marbling or tenderness Utility • Least marbling and tenderness • Cattle with a higher maturity score Ȉ‘•–…‘•–‡ˆˆ‡…–‹˜‡

Cook level refers to the internal –‡’‡”ƒ–—”‡‘ˆ–Š‡ϐ‹ƒŽ’”‘†—…–Ǥ External packaging labels for beef must state the degree of doneness. Cook Level

Rare: 130º to 135ºF

Medium Rare: 136º to 142ºF

150º

Medium: 143º to 145ºF

140º

160º

Medium Well: 146º to 155ºF

Well Done: 156º to 175ºF

130º

170º

ºF

120º

180º

PREPARATION IS EVERYTHING. The step-by-step process to produce the „‡•–Ǧ–ƒ•–‹‰ǡ‘•–ϐŽƒ˜‘”ˆ—Ž„‡‡ˆǤ USDA grades and primal cuts are important, but there’s even more to know about beef. How the meat is prepared also affects its ultimate price and quality. The following steps outline the processes that take raw beef to a saleable state. Š‹•‹•–Š‡•–‡’Ǧ„›Ǧ•–‡’’”‘…‡••ƒǯ•”‹œ‡’‡”ˆ‘”•–‘‡•—”‡–Š‡ϐ‹‡•–“—ƒŽ‹–›Ǥ

Step 1: TRIM ‡‘˜‹‰‡š…‡••ˆƒ–ˆ”‘–Š‡‡š–‡”‹‘” ‘ˆ–Š‡„‡‡ˆ…—–ƒ†–”‹‹‰‹––‘‡šƒ…– ’”‘†—…–•’‡…‹ϐ‹…ƒ–‹‘•Ǥ Step 2: INJECTION Injecting a marinade of water and other ingredients such as salt or sugar prior –‘…‘‘–‘ƒ††ϐŽƒ˜‘”ƒ†–‡†‡”‡••Ǥ Step 3: TUMBLE Placing injected beef into a rotating drum to distribute the injected ƒ”‹ƒ†‡ƒ†–‡†‡”‹œ‡–Š‡’”‘†—…–Ǥ Step 4: STUFF Placing the cut of beef into a bag which will seal in the natural juices ‘ˆ–Š‡’”‘†—…–†—”‹‰…‘‘‹‰Ǥ Step 5: COOK Cooking the meat to the desired Ž‡˜‡Ž‘ˆ†‘‡‡••Ǥ Step 6: CHILL Quickly chilling meat to 40°F ƒˆ–‡”…‘‘‹‰–‘”‡–ƒ‹ϐŽƒ˜‘”ƒ† ’”‡’ƒ”‡ˆ‘”ϐ‹ƒŽ’ƒ…‹‰Ǥ

Step 7: PACK ƒ…ƒ‰‹‰–Š‡…‘‘‡†„‡‡ˆˆ‘”†‡Ž‹˜‡”›Ǥ

”‡‡†Ǧƒ•‡†Žƒ••‹ϐ‹…ƒ–‹‘•

Š‡•‡ƒ††‹–‹‘ƒŽ„‡‡ˆ…Žƒ••‹ϐ‹…ƒ–‹‘•ƒ”‡—•‡ˆ—Ž–‘‘™Ǥ Black Angus Ȉ‡ˆ‡”•–‘ƒ•’‡…‹ϐ‹…Š‡”†‘ˆ…ƒ––Ž‡ • 51 percent of the cattle’s coat is black Angus Beef

&HUWLÀHG$QJXV%HHI ® • A brand of beef that meets the highest standards for marbling, size and uniformity • Ten science-based requirements to ensure highest quality • Minimally processed

&HUWLÀHG+HUHIRUG%HHI ® ȈǤǤ„”ƒ†‘ˆ„‡‡ˆ†‡”‹˜‡† from Hereford cattle Ȉ‘ƒ”–‹ϐ‹…‹ƒŽ‹‰”‡†‹‡–• • Corn-fed diet

Ȉ‡‡ˆ†‡”‹˜‡†ˆ”‘‰—•…ƒ––Ž‡ • Most popular breed for beef

From a succulent prime rib to tender roast beef, Dan’s Prize provides endless variety in cuts and VW\OHVÀWWLQJPDQ\GLIIHUHQWUHFLSHVDQGXVDJH RFFDVLRQV5HDGRQWRÀQGRXWPRUHDERXWWKH ÁDYRUDQGYHUVDWLOLW\RI'$1·635,=( ® beef.

BRISKET

The Cuts Š‡ϐ‹”•–…—–•ƒ†‡–‘–Š‡ animal are known as primal …—–•ǤŠ‡ϐ‹˜‡…—–••Š‘™‘–Š‡ diagram comprise more than 75 percent of the animal’s weight. The additional cuts are known as sub-primals.

Primals

ROUND Cuts from the hindquarter and leg are tender enough for ”‘ƒ•–‹‰ƒ†ƒ”‡ƒ˜‡”•ƒ–‹Ž‡ protein, used for roasts, deli ‡ƒ–•ƒ†•‘‡•–‡ƒ•Ǥ

Sub-primals • TOP ROUND • BOTTOM ROUND • EYE ROUND • KNUCKLE

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LOIN ‡†‡”ǡϐŽƒ˜‘”ˆ—Žƒ†Œ—‹…›ǡ this part is most often cut ‹–‘•–‡ƒ•Ǥ

Sub-primals • SHORT LOIN • TENDERLOIN • SIRLOIN • SIRLOIN TRI-TIP

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RIB The rib section is prized for its ϐŽƒ˜‘”ƒ†˜‡”•ƒ–‹Ž‹–›‹”‹„•ǡ”‘ƒ•–• ƒ†•–‡ƒ•ǤŠ‹••‡…–‹‘‹•—•—ƒŽŽ› …—–‹–‘•ƒŽŽ‡”†‹•–‹…–…—–•Ǥ

Sub-primals • BACK RIBS • PRIME RIB ROAST • RIBEYE • SHORT RIBS

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CHUCK Š—…”‘ƒ•–•ƒ”‡†‡”‹˜‡† from the front-most part of –Š‡ƒ‹ƒŽǤ‹–Š•Ž‘™Ǧ”‘ƒ•–‹‰ and moisture, chucks „‡…‘‡–‡†‡”Ǥ

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Sub-primals • SHOULDER CLOD • CLOD HEART

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Sub-primals • FIRST CUT BRISKET • BRISKET

BRISKET / PLATE / FLANK The brisket cut is from the lower chest and is often used in barbeque, corned „‡‡ˆƒ†’ƒ•–”ƒ‹Ǥ

• FLANK STEAK • SKIRT STEAK • NAVEL

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THE LANGUAGE OF BEEF Familiarize yourself with the terminology of beef products.

WHOLE

The whole cut of beef.

SLICED

Meat sliced prior to packaging.

INJECTION

A percentage of water or solution injected into the meat prior to cook. Beef prepared with higher percentages of injection are generally less expensive.

RETENTION

The percentage of water or injected solution retained after cook. Higher retention typically indicates lower cost.

BINDERS

Proteins injected to increase water retention. Beef containing binders is generally lower cost. Types of binders include Isolated Soy Protein (ISP), Concentrated Vegetable Protein (CVP) and Hydrolyzed Vegetable Protein (HVP).

DELI FACED

Meat that is cut against the grain after cooking. This gives the face of the meat a texture that is visually appealing.

SPLIT

Meat that is cut with the grain before cooking that has an oblong shape and offers consistent slicing.

WET PACK

Beef that is cooked and packaged in its own juices, generally ’”‘˜‹†‹‰ƒ„‡––‡”–ƒ•–‡’”‘ϐ‹Ž‡Ǥ

DRY PACK

Cooked beef that is drained of its natural juices and re-packaged which is convenient for displaying in a deli case and slicing.

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©2015 Dan’s Prize, Inc.

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